The isolated effect of low oxygen and high carbon dioxide on yerba mate quality keeping

ABSTRACT The aim of this study was to evaluate the effect of controlled atmosphere storage on quality of native and cultivated yerba mate produced in Arvorezinha (RS) and São Mateus do Sul (PR) after 0, 3, 6 and 12 months of storage under ambient conditions, low oxygen (1.0 kPa) and high carbon dioxide (3.0 kPa) partial pressures. Total chlorophyll concentration reduced over the storage period regardless of the atmosphere condition, form of cultivation and production region. Total carotenoids, regardless of the form and place of cultivation, decreased until three months of storage under 1.0 kPa O2. Although, the O2 reduction to 1.0 kPa maintains greener color and higher chlorophyll concentration after 12 months of storage. High carbon dioxide partial pressures (3.0 kPa) in the storage chamber increases the polyphenol concentration until six months of storage. The raw material originated from São Mateus do Sul (PR) has higher chlorophyll concentration and greener color, resulting in greater storage potential.

摘要
本研究旨在评估气调贮藏（controlled atmosphere storage）对产自阿沃雷津哈（Arvorezinha，RS）与南圣马特乌斯（São Mateus do Sul，PR）的野生及栽培马黛茶（yerba mate）品质的影响，试验设置常温环境、低氧（1.0 kPa）及高二氧化碳分压（3.0 kPa）三种贮藏条件，贮藏时长分别为0、3、6及12个月。无论贮藏环境、栽培方式与产区如何，总叶绿素浓度均随贮藏周期延长而降低。在1.0 kPa氧气条件下贮藏至3个月时，总类胡萝卜素含量无论栽培方式与产区如何均呈下降趋势。尽管如此，将氧气分压降至1.0 kPa可在贮藏12个月后维持更鲜亮的绿色外观与更高的叶绿素浓度。贮藏仓内的高二氧化碳分压（3.0 kPa）可使多酚浓度在贮藏6个月内持续提升。产自南圣马特乌斯（PR）的原料拥有更高的叶绿素浓度与更鲜亮的绿色外观，因此具备更优的贮藏潜力。